Collecting Recipes
 

I'm collecting recipes to make a cook book that I can use to fund raise for my study abroad. I was hoping that you wonderful ladies could donate a recipe or two for the book, please. Every little bit helps.

If interested, please pm me. Or leave a comment here and I'll try to get back to all.

Thank you!!!

Alu

P.S. I am looking for Appetizers, Main Courses, Desserts, Breads, Soups, Salads, Cookies and Candies.

There is a whole section on the Board that is named recipies. I have found some great one's there.
Best of luck in your quest. Travel, learn and enjoy before it's too late!

I don't know if you need permission or not to publish in a cook book but any under dakotamaid you can use for sure.

Oh no, I know that. :D I didn't want to get in trouble for using them without permission.

This is a simple dessert that a friend picked up while in Greece.
In a tall wine glass put a layer of plain Greek yogurt, swirl a little honey on top and add a sprinkle of chopped walnuts, repeat the layers and you have a simple but tasty dessert. Last time I made it a put a sliced strawberry on top.

You are welcome to use mine too!

Thank You!!!!

Here is one for a great Potato Salad


Mom’s Potato Salad:

6 to 8 Med. Red Potatoes, boiled, cooled, and diced (or 5 -6 russets)
4 stalks celery, chopped
1 medium red onion, diced
3 or 4 Tblsp. Dill Relish
1 Large Can sliced Olives,
6 Hard boiled eggs, chopped
1 Tbsp. celery seed
1-1/2 cups Best Foods Mayo
½ cup Original Ranch Dressing
2 Tblsp. Dijon Mustard (French’s regular mustard may be substituted if desired)
Seasoned Salt and Pepper to taste
½ Tbsp. Garlic Powder
Pinch of cayenne pepper or red pepper flakes for a little extra kick

Combine all ingredients in large bowl…mix well, taste for seasoning, adjust if needed. Sprinkle top with Paprika for looks and chill at least 2 hours before serving. At serving time, check to see if a little more mayo is needed to moisten, serves 8.

OOh that really sounds good. Gonna make it. Thanks. I love potato salad.

One More for you:

BEEF-BEAN ENCHILADAS

1 1/2 lbs. ground beef
1 Large, onion, chopped
(1 lb.) can refried beans
1 tsp. salt
2 tsp. garlic powder
1/3 c. taco sauce ( I use pace picante med. Salsa)
1 lg. can sliced olives
2 (10 oz.) cans enchilada sauce, mild
Salad oil for frying tortillas ( about 1/4 cup)
12 corn tortillas or 10 flour tortillas (Note* just warm flour tortillas in micro.)
3 c. shredded cheddar cheese or Mexican blend cheese
1-½ Tbsp. Dry Taco seasoning
1 Tbsp. Chili powder
2 tsp. ground cumin

Crumble ground beef in a frying , pan add onions.. Sauté until meat is browned and onions are tender. Drain off excess fat. Stir in beans, garlic powder, cumin, dry taco seasoning, chili powder and taco sauce. Heat until bubbly. Heat enchilada sauce; pour 1 cup of the sauce into an ungreased shallow 3-quart baking dish.
In small frying pan, heat salad oil . Dip tortillas, individually, in hot oil to soften; (if using corn tortillas) drain quickly. Place 1/3-cup beef filling, some sliced olives and some cheese on each tortilla; roll to enclose filling. Place seam side down in baking dish. Pour remaining enchilada sauce over the filled tortillas. Cover with shredded cheese. Bake, uncovered 350 degrees for 20 to 25 minutes. To Serve: Top each serving with sour cream combined with green chili salsa. Serves 4 to 6.

I usually serve with a green salad and also make Flan for dessert.